Veggie Crunch Recipes
VEGETABLE CRUNCH RECIPE
Vegetable crunch
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/Gas 6. Spray a saucepan with oil and add the onion. Cook until it has softened.
- Add the tomato purée and the remaining vegetables and herbs and cook gently for 10 minutes, until the vegetables are tender. Add the nuts and then season to taste and spoon the mixture into a shallow ovenproof dish.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the rolled oats and cheese.
- Spoon the crumble mixture over the vegetables and then bake for 30 minutes until browned. Serve with green leaf and herb salad.
Nutrition Facts : @context https, Calories 389 Kcal, Fat 26 g
CRUNCHY VEGGIE SANDWICHES
"These sandwiches are a creative way to get kids to eat veggies. I've been making them for about 25 years," says Bridget Ward of Roeland Park, Kansas. "They're a great picnic food."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 519mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
VEGGIE CRUNCH
My weight loss KEY! :) This is a great way to eat fresh veggies. It is light, easy to make, and best of all delicious. Cook time is refrigeration. I never get tired of this way of enjoying my veggies.
Provided by Ladies of the Lake-
Categories Vegetable
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all veggies and place in a cover able bowl. (I use Gladware).
- Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
- Pour over veggies.
- Refrigerate at least 3 hours before eating, but this will get better and better as it marinates. I have never had a batch last more than 4 days, but I think that would be my limit for storage.
MARINATED VEGGIE CRUNCH
Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.
Provided by Derf2440
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
- Combine all veggies in a large bowl.
- Pour oil mixture over veggies, toss till well coated.
- Cover and refrigerate at least 3 hours or up to 3 days.
- Toss lightly once in a while.
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